What to do with all that kimchi?
Mar. 10th, 2014 08:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Hot and Sour Tofu soup.
2 Tbsp sesame oil
6 green onions, coarsely chopped
1 1/2 cups kimchi
2 tsp Srirachi-type paste
6 cups 4 cups stock broth (I used house-made chicken)
1 Tbsp rice vinegar
4 tsp soy sauce
1 tsp raw sugar
1" fresh ginger, cut into coins
1 lb extra-jumbo shrimp, shelled with tail on
1/2 c tofu, diced
1 cup spinach, coarsely chopped
1 lime, juiced
1/4 c chopped cilantro, plus more for garnish
In a heavy pot, heat the oil over medium heat. Add the green onions and stir for one minute. Stir in the kimchi and chile paste, then decrease the heat to medium. Add the stock, vinegar, soy sauce, sugar, and ginger. Bring to a low boil. Add the shrimp, cook for 5 minutes, then add the tofu. Cook for about 3 minutes until the shrimp are tender and pink. Add in the spinach and cook just until wilted. Stir in the lime juice and adjust the seasonings. Stir in half the cilantro just before serving. Top with the remainder of the cilantro.
What worked: This was excellent. It tasted like decent-quality restaurant hot-and-sour soup.
What didn't: I overcooked the shrimp slightly; they were on the rubbery side. I'd substitute sliced chicken strips and avoid the issue entirely. Not hot enough, but some hot sauce cured that problem.
Will I make it again? Absolutely. I'd even buy jars of kimchi to make this - it's easily the match of our walking-distance local cheap Asian places.
2 Tbsp sesame oil
6 green onions, coarsely chopped
1 1/2 cups kimchi
2 tsp Srirachi-type paste
1 Tbsp rice vinegar
4 tsp soy sauce
1 tsp raw sugar
1" fresh ginger, cut into coins
1 lb extra-jumbo shrimp, shelled with tail on
1/2 c tofu, diced
1 cup spinach, coarsely chopped
1 lime, juiced
1/4 c chopped cilantro, plus more for garnish
In a heavy pot, heat the oil over medium heat. Add the green onions and stir for one minute. Stir in the kimchi and chile paste, then decrease the heat to medium. Add the stock, vinegar, soy sauce, sugar, and ginger. Bring to a low boil. Add the shrimp, cook for 5 minutes, then add the tofu. Cook for about 3 minutes until the shrimp are tender and pink. Add in the spinach and cook just until wilted. Stir in the lime juice and adjust the seasonings. Stir in half the cilantro just before serving. Top with the remainder of the cilantro.
What worked: This was excellent. It tasted like decent-quality restaurant hot-and-sour soup.
What didn't: I overcooked the shrimp slightly; they were on the rubbery side. I'd substitute sliced chicken strips and avoid the issue entirely. Not hot enough, but some hot sauce cured that problem.
Will I make it again? Absolutely. I'd even buy jars of kimchi to make this - it's easily the match of our walking-distance local cheap Asian places.
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no subject
Date: 2014-03-11 04:57 pm (UTC)no subject
Date: 2014-03-11 06:10 pm (UTC)no subject
Date: 2014-03-11 06:12 pm (UTC)http://www.forksoverknives.com/kimchi-noodle-salad/
no subject
Date: 2014-03-11 06:12 pm (UTC)no subject
Date: 2014-03-11 06:16 pm (UTC)no subject
Date: 2014-03-11 06:25 pm (UTC)I also like making tofu bulgogi but you have to go easy with the gochujang because there isn't any meaty fat to coat your tongue and make the burn hurt a little less
no subject
Date: 2014-03-11 06:26 pm (UTC)no subject
Date: 2014-03-11 07:40 pm (UTC)no subject
Date: 2014-03-11 07:42 pm (UTC)